One of the joys of having a vegetable garden is that you know exactly what went on in the growing of those veggies. The other joy is getting virtually free food, right from your own back (or side) yard, from space that would otherwise be grass or weeds. This year, I planted about 10 total squash plants. A mix of crookneck, zucchini, and what I THOUGHT were yellow squash but turned out to be mislabeled croocknecks. Production was going pretty good once the bees started pollinating the flowers, but the plants are all now starting to die and will need ripped out and replaced with a second crop of squash – the butternut variety! But for right now, I still have a bin full of the zucchini and crooknecks, so I decided to whip up another batch of Chocolate Zucchini Bread. The first batch was delicious, and since it was such a hit, I decided to make another batch. Hopefully this round lasts a little longer.
This bread is moist and has a nice crumb without being soggy like some zucchini breads. The chocolate flavor from the cocoa powder is rich and deep without being overpowering. All in all, I’d say this bread is a winner in my book and will probably be made just one more time before I run out of zucchini. The picture doesn’t do it justice. Seriously. You should make it just so you can see the loveliness that is this bread with your own eyes.
Chocolate Zucchini Bread
makes 2 loaves
adapted from Simply Recipes
- 4 cups shredded zucchini
- 2 1/2 cups all-purpose unbleached flour – I use King Arthur brand
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 2 tablespoons vanilla extract
- 1 1/2 cups Zulka Morena Pure Cane Sugar
- 2 eggs
- ¾ cup butter, melted
Place your shredded zucchini in a colander or sieve placed over a bowl and let drain for 30 minutes.
While your zucchini is draining, preheat your over to 350 degrees. Grease 2 loaf pans with butter and a little flour to prevent sticking
In a small bowl, add your flour, cocoa powder, cinnamon, baking soda, and kosher salt. Whisk together until well blended, with no lumps.
In a large bowl, add your eggs and sugar, whisking until smooth. Add your vanilla extract, whisking until incorporated. Last, add your butter, and whisk until smooth.
Add your shredded and drained zucchini to your wet mixture, stirring to combine. Add the flour mixture in 3 additions, stirring to combine completely after each addition.
Spoon the mixture into your 2 loaf pans, evenly divided between the two. Smooth out the tops with the back of your spoon so it’s level.
Place pans in oven for 50 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before slicing. Try not to devour it.
I don’t know how long this bread will last, other than a week since that is all the longer it took for the hubs to devour both loaves. Since it makes 2, you can store one in the freezer for later consumption. Just wrap in a double layer of plastic wrap to prevent freezer burn and store. To thaw, remove from freezer and place in fridge overnight.